ALESSIO'S RESTAURANT & PIZZERIA

Dish machine at 0 ppm Cl. Additionally, inspector observed employee cleaning dish with soap and water, then putting it on the rack to air dry, without submerging it in sanitizer at chemical supplier's recommended submerge time. COS-set up 3-compartment sink with ~150 ppm QAC sanitizing solution and had an employee re-wash, rinse, and sanitize dishes. Corrective Action: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions.

Observed garlic and oil (TCS food) held at room temperature. COS discarded. Advised PIC to hold garlic and oil at or above 135 degrees Fahrenheit or at or below 41 degrees Fahrenheit

Hand sink in back blocked by container of water. COS relocated. Advised PIC to keep sinks unblocked for hand washing at all times.

Hand sink at front did not have soap in its dispenser. Advised PIC to speak with cleaning company about adding soap to the dispenser. Advised PIC to speak with cleaning company to learn how to replace soap as well.

Hand sink in back did not have a functioning paper towel dispenser. Advised PIC to ensure that the hand-drying towel dispenser is operational.

Observed ROP salmon thawing in ROP packaging, remove from ROP environment prior to thawing. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.